Black halibut fillet in foil with zucchini vegetables

Ingredients for 2 servings:

• 400 g fish fillet(s) (from Black Halibut, approx. 150 g – 200 g each)
• 1 lemon(s) (organic)
• 1 m.-sized tomato(s)
• 2 stalk(s) spring onion(s)
• some salt and pepper from the mill
• 1 tbsp butter
• 1 tsp mustard, sweet
• 2 tbsp cream
• a few stalks of parsley, finely chopped
• 2 sprigs of dill, finely chopped
• some salt and pepper, black from the mill
• 1 tbsp capers, finely chopped
• 1 small zucchini, possibly yellow
• 1 small onion(s)
• 1 large carrot(s)
• 1 garlic clove(s)
• some olive oil
• some salt and pepper
• 1 dashes lemon juice, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Light summer cuisine: Very tender fish steamed in its own juices with crunchy vegetables

Preheat the oven to 180°C. Briefly rinse the halibut fillet under cold running water and pat dry thoroughly. Cut into two equal pieces. A little before the tail end, cut the fish in half crosswise and fold the tail end over so that the thin part doesn’t cook too early. Season everything with salt and pepper. Lay out two pieces of aluminum foil (each about twice as long as the two fish fillets). Cut four very thin slices from the washed lemon and place two in the middle of each piece of aluminum foil. Place the fish fillets on top. Also thinly slice the tomato and arrange them on the fillets. Cut the spring onion into very fine rings. Sprinkle again with a little salt and pepper. Now gather the aluminum foil at the top like a roof and fold or roll it up. Seal the ends of the foil and bend them slightly upwards (important: this prevents any liquid from leaking out!). Place the parcels in a baking dish and place on the middle rack of the preheated oven for about 25-30 minutes. Meanwhile, peel the onion and garlic, peel the carrot, wash the zucchini, and remove the flowers and stems. Finely chop the garlic and onion. Cut the vegetables into small (5 x 5 mm) cubes. Heat a little olive oil in a pan. Add the vegetables to the pan, season, and fry over low heat. They should still have a bite at the end! For the sauce, melt a little butter in a small saucepan and add the cream, sweet mustard, and chopped capers. Season with salt and pepper. Keep warm. Finely chop the herbs (dill and parsley). Remove the fish from the oven after about 25-30 minutes. Open the aluminum foil and check that the cooking liquid has formed and that the fish is cooked (it will no longer be translucent). Lift the fish fillets and vegetables up, arrange them on plates, and keep them warm briefly in the oven. Pour the cooking liquid from the fish fillets into the sauce. Add the herbs to the sauce and bring to a boil briefly. Arrange the zucchini and vegetables on the plates and drizzle the sauce over the fish. This dish is delicious with mashed potatoes, boiled potatoes, or rice. I recommend a dry, fruity white wine to accompany it.